Best 6 Pumpkin Frittata Recipes

PUMPKIN, SPINACH, AND FETA FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
• Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
• Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
• Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

PUMPKIN, SPINACH AND FETA FRITTATA

Steps:

• Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
• Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
• Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
• Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

PUMPKIN & SPINACH FRITTATA

Steps:

• Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
• Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
• Tip onto a baking tray & roast for 25 minutes.
• Heat remaining oil in a frying pan over medium heat.
• Add leek & cook, stirring, for 5 minutes, or until soft.
• Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
• Whisk eggs, yoghurt and cheese together lightly in a large bowl.
• Add pumpkin and spinach mixture & gently stir to combine.
• Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA

Steps:

• Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
• Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
• Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.

PUMPKIN, SPINACH & FETA FRITTATA

Steps:

• Preparation method Prep: 20 minutes | Cook: 25 minutes 1. Preheat oven to 200 degrees C. Lightly grease a 25cm square baking dish and line it with baking paper. 2. Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes. 3. Combine the pumpkin and potato in a large bowl. Add the spinach, feta, cheddar and eggs; stir. Transfer mixture to prepared dish; top with sliced onion. 4. Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

PUMPKIN FRITTATA

Steps:

• Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
• Preheat oven to 400 degrees F.
• In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
• Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
• In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
• In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
• Add yam & stir to coat.
• Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
• Cook until bottom is set, about 5 minutes.
• Transfer skillet to oven & bake until frittata is set, about 10 minutes.
• Cut into wedges, serve & enjoy!